Putanesca Sauce

14 Ea. Spanish onions, medium dice

1 Can Achovies, cleaned

8-10 Bulbs Garlic, chopped

2-4 Quarts Calamata olives, pitted, rough chop

1 Jar Capers, rinsed

3 Gallons Tomato Concasse

1 Bunch Basil, chiffonade

Salt and pepper to taste.

Chili flakes to taste.

Sauté garlic in extra virgin olive oil. Add onions and sweat. Add rest of ingredients, heat through. Adjust.

 

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